Cheesy Lamb Meatballs with Harissa Cheesy Lamb Meatballs with Harissa

Cheesy Lamb Meatballs with Harissa

Recommend this recipe

Share this recipe:

The harissa paste adds a nice chilli kick.  

Preparation: 20 mins 
Cooking: 20 mins

Ingredients to serve 4

500g lean minced lamb
40g bulgur wheat
2 tbsp olive oil
2 cloves garlic, peeled and crushed
1 tsp harissa
2 x 400g tins of cherry or chopped tomatoes 
1 tsp sugar
Salt and freshly ground black pepper
1 egg
1 tbsp honey
A handful of coriander leaves, chopped
1 tsp ground cumin
100g grated mozzarella
50g grated pecorino or farmhouse sheeps’ cheese

  • Pre-heat the oven to 180°C, Gas Mark 4 (350°F).
  • Cover the bulgur wheat with 500ml of boiling water and set aside to allow it to absorb the water.
  • Heat the oil in frying pan over a low heat.  Add the garlic and cook for 2 minutes. Add the harissa, stir for 30 secs, then add the tomatoes, sugar and salt and pepper. Simmer gently.
  • Meanwhile, blend the minced lamb with the bulgur, egg, honey, chopped coriander, cumin and salt and pepper. Roll into meatballs the size of a walnut and place them onto an oven tray covered with greaseproof paper. Cook in the oven for 10 minutes.
  • Mix the sauce and meatballs in a baking dish. Sprinkle with mozzarella followed by pecorino. Cook in the oven for 10 minutes until golden brown.
  • Delicious served with mashed potatoes and tender stem broccoli seasoned, tossed in oil and roasted in the oven for 10 minutes.

Tip: do not allow the garlic to brown, as this makes it bitter.

Recommend this recipe